Ludivine Restaurant Review

: After honing their skills across the globe, Oklahoman chefs Jonathon Stranger and Russ Johnson returned to the metro to create a restaurant experience that this city has been craving. Ludivine features a warm, inviting open kitchen and a farm-to-table concept, sourcing almost all of its ingredients from farms and ranches less than 150 miles away. The chefs know how to coax the natural flavors and subtleties from fresh fruits, vegetables and meats. We suggest starting with the roasted bone marrow, served with pickled shallots, grain mustard and peach butter. On our visit, the carrot bisque also showcased the quality of the products, as did the local bison tenderloin with garlic spinach, jalapeño goat cheese grits and bison jus. Pair whatever you choose with a fine wine --- we enjoyed the Domaine de Fontsainte Corbières --- or a unique cocktail from the bar. Desserts always delight with their taste and texture combinations, perhaps a pumpkin bread pudding with rum carrot semifreddo and Chantilly cream.